Rasgullas Food

RASGULLA RECIPE: HOW TO MAKE RASGULLA RECIPE AT HOME | HOMEMADE RASGULLA RECIPE - TIMES FOOD

Steps:

• Making Rasgulla is a childs play if you know the right steps and almost everyone can make this delicious mithai. Take a heavy-bottomed pan and add two litres of full-cream milk to it. When it comes to a boil, reduce the flame and add the lemon juice. Your milk may take a while to curdle and you may require to add a little more lemon juice. Once the milk starts curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena separates.
• Switch off the gas. At this point, you can clearly see the green whey and the paneer or chhena which will separate from the water and stand out as small chunks.
• Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar.
• Tie it in the muslin cloth once the chenna cools a bit, squeeze away extra water and allow it to hang for some time. Do not refrigerate or it will make the chhena rubbery. This process may take 3-4 hours.
• Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame. After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas.
• Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. At this point, you can add the maida. You have to rub it enough so that it becomes completely smooth and starts releasing a little oil. Once your chhena is smooth enough and much lighter in texture, make smooth round balls and keep aside.
• Meanwhile heat the sugar syrup again, till it reaches a boiling point. Make sure you make small balls as they will swell up once they absorb the syrup. Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. Do not stir.
• Now cover the pan and allow it to simmer on low flame for 5-7 minutes. When you remove the lid, you will be delighted to see that the rasgullas have swelled up and are looking beautiful! Switch off the flame and allow it to cool.
• The rasgullas can be enjoyed warm or cold. You can also relish them topped with fruits or ice cream. Make sure you try this recipe, rate it and let us know how it turned out to be.

HOLI RASGULLA

Steps:

• Place the milk in a large saucepan and bring to a boil. Add the white vinegar. Stir until the milk curdles, 3 to 4 minutes.
• Line a colander with cheesecloth. Pour in the curdled milk. Rinse the curds under cold water.
• Gather up the sides of the cheesecloth and twist firmly but gently to squeeze out excess liquid.
• Knead the paneer (cheese curds) by hand until it is smooth and no longer grainy. Divide the paneer into 4 equal parts. Knead the turmeric and saffron into one part to color it yellow, adding yellow food coloring as needed. Knead enough beet juice into another part to color it pink, adding red food coloring as needed. Knead green food coloring into another part to color it green. Leave the final piece white.
• Roll the paneer into small balls about the size of walnuts. Set aside.
• In a large pot, combine the sugar, cardamom, rose water and 5 cups water. Stir and boil the water for 5 minutes. Drop the paneer balls one by one into the boiling sugar water. Cover the pot and boil until the rasgulla double in size, about 10 minutes.
• Remove the rasgulla from the sugar syrup and immediately place into a bowl of ice and water until cooled, 2 to 3 minutes (this will prevent them from shrinking in size). Drain and serve the rasgulla garnished with rose petals, pistachios and coconut.

RASGULLA AND/OR RASMALAI (AN INDIAN DESSERT)

Steps:

• FOR RASGULLA:.
• Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 minutes.
• Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from the chenna to drain completely. Leave aside for 30 minutes.
• Remove the chenna onto a wide plate. Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla making.
• While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a pinch of cardamom pwd.
• While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
• Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
• Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
• FOR RASMALAI:.
• Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
• Add the sugar syrup and continue to cook for another 20 minutes. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 minutes.
• While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
• Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
• Refrigerate and serve chilled.

RASGULLA - AN INDIAN DESSERT

Steps:

• In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
• Divide into equal parts.
• Shape into balls (rasgullas).
• In a pot boil together the sugar and water to prepare a thin syrup.
• Drop the prepared rasgullas into the boiling syrup.
• Let it remain this way for 10 minutes.
• Every 2 minutes, sprinkle water on the boiling syrup.
• Remove from heat and allow to cool.
• Flavour with rose water and store refrigerated - this must be served chilled.
• Enjoy!

RASGULLAS

Steps:

• Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
• Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
• Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
• Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
• Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

RASGULLA RECIPE

Steps:

• Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
• When milk comes to rolling boil, add water-lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
• Drain water and tie chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 45 minutes.
• Untie the muslin cloth and transfer chhena to a plate.
• Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.
• Knead it using hand until it all comes together like dough and it starts to release some fat. Your palm will turn little greasy; it's an indication that it has started to release fat. Stop kneading after that.
• Make 13-15 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
• Heat 1½ cups sugar with 4-cups water and cardamom pods in a large broad vessel (having lid) like pressure cooker or saucepan over medium flame and make sugar syrup.
• When it comes to rolling boil, gently drop prepared balls in it.
• Cover it with a lid and let it cook over medium flame. If you are using pressure cooker, just put the lid over cooker, do not use whistle.
• After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
• They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong.) Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.